• Recipes

    Make it

    All Recipes

    Make it

    Beef Recipes

    Make it

    Lamb Recipes

    Make it

    Pork Recipes

  • The Scotch Difference

    Discover

    Scotch Beef PGI

    Discover

    Scotch Lamb PGI

    Discover

    Specially Selected Pork

  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Menu
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Share on facebook
Share on twitter
Share on linkedin

Discover

Scotch Beef Perfect Pasty

Thanks for your rating
{{ errors.first('comment_author') }}
{{ errors.first('comment_author_email') }}
Select to add your rating
Perfect for picnics or a lunch on the go, these pasties will bring back all the childhood memories.

How to cook & Ingredients

25 minutes
40 minutes
Serves 4

Ingredients 

300g Scotch Beef mince

400g finely diced vegetables (e.g. carrots, turnip, leek, potato)

1 tsp chopped thyme or 1/2 tsp dried thyme

Salt and pepper

750g ready made short crust pastry

1 medium egg, beaten with a pinch of salt

Cooking Method

  • Mix together the vegetables, minced beef, thyme and season with some salt and plenty of pepper. Set aside.

    1
  • Preheat the oven to 180°C.

    2
  • Line a baking sheet with baking parchment. On a separate sheet of baking parchment, lightly dusted with flour, roll out a quarter of the pastry large enough to cut out a 26cm circle of pastry. A dinner plate or fairly large saucepan lid is about that size and is easy to cut around.

    3
  • Spoon about a quarter of the filling mixture onto one side of the pastry, in a D shape, leaving a 3 to 4 centimetre border on the curved side to seal and pleat the pastry’s edge.

    4
  • Brush some of the egg wash halfway around the circle on the meat side, then carefully, using the paper to help you, fold the pastry over to enclose the filling and press lightly to seal a flat seam.

    5
  • Then working from the top of the pastry seam, fold and pleat as you go around the curve making a neat thick edge.

    6
  • Slide the pasty onto the lined baking sheet and then repeat to make the other three pasties.

    7
  • Brush the pasties all over with the egg wash, pierce two slits in the top of the pasties to allow steam to escape and prevent the pasty from splitting.

    8
  • Bake in the oven for about 40 minutes until golden brown. Allow to cool for at least 10 minutes before eating.

    9

Discover

Serving Suggestion

Serve warm with chutney and mustard.

Download Recipe
Download Ingredients

Find your Local Butcher

Buy your meat locally at one of our Scotch Butcher’s Club members. 

VIEW ALL

Discover

Scotch Beef PGI

DISCOVER MORE

Discover

Scotch Lamb PGI

DISCOVER MORE

Discover

Specially Selected Pork

DISCOVER MORE

Discover similar recipes

{{ recipe.post.post_title }}

{{ recipe.post_meta.preparation_time }}
{{ recipe.post_meta.cooking_time }}
{{ recipe.post_meta.serves }}
No results found.
cotch

Subscribe to our newsletter

Get the latest Scotch Recipes, news and competitions

Subscribe
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts
Menu
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts

© All rights reserved Scotch Kitchen 2019

Facebook-f
Twitter
Youtube
Instagram

Made with ❤ by mtc.

  • Your saved recipes